FOSC 0571 - Food Process Engineering Technology

Institution:

Tuskegee University

Subject:

Description:

2nd Semester. Lect. 3, Lab 3, 4 credits. This course is designed for students majoring in food science or other disciplines. The course will provide the student with the critical thinking and problem solving skills used in food engineering, an understanding of the engineering concepts associated with how the physical properties of food materials are applied in processing, thermal processing, refrigeration, drying, evaporation, separation and unit operations used in the analysis and design of food and biological systems. The techniques and effectiveness of food packaging are also covered. Prerequisite: PHYS 301; MATH 207

Credits:

3.00 - 4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lab

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.tuskegee.edu

Phone Number:

(334) 727-8011

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

The Course Profile information is provided and updated by third parties including the respective institutions. While the institutions are able to update their information at any time, the information is not independently validated, and no party associated with this website can accept responsibility for its accuracy.